An edition of The art of natural cheesemaking
(2015)
The art of natural cheesemaking
using traditional, non-industrial methods and raw ingredients to make the world's best cheeses
by David Asher
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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science. T.
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Cheesemaking, Cheese| Edition | Availability |
|---|---|
1
The art of natural cheesemaking: using traditional, non-industrial methods and raw ingredients to make the world's best cheeses
2015
in English
1603585788 9781603585781
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Book Details
Edition Notes
Includes bibliographical references (pages 287-288) and index.
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- Created July 19, 2019
- 6 revisions
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| August 4, 2022 | Edited by ImportBot | import existing book |
| June 24, 2022 | Edited by ImportBot | import existing book |
| October 10, 2020 | Edited by ImportBot | import existing book |
| September 21, 2020 | Edited by MARC Bot | import existing book |
| July 19, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |